This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savoury flavours.
Ingredients
1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 Tbsp Smoky Chipotle Olive Oil
Salt and pepper, to taste
1 tsp dried thyme
1/2 cup cranberry juice
1/4 cup dried cranberries
3 Tbsp Cinnamon Pear Dark Balsamic Vinegar
4 oz goat cheese, crumbled
1/2 cup dried cranberries (for garnish)
1 Tbsp fresh parsley, chopped (optional)
Directions
Preheat your oven to 400°F.
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with Chipotle Olive Oil, salt, pepper, and thyme until well coated.
Spread the vegetables on a large baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
While the vegetables are roasting, prepare the cranberry glaze.
In a small saucepan combine the cranberry juice, dried cranberries, and Cinnamon Pear Balsamic.
Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
Once the vegetables are roasted, transfer them to a large serving bowl.
Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
Sprinkle the crumbled goat cheese and more dried cranberries on top.
Garnish with fresh parsley, if desired, and serve warm.
